Diverse Catering

Menu

Stationary Hors d'Oeuvres
Grilled Breads with Sundried Tomato and Olive Tapenades
Imported Cheese Display on Silver with Flatbreads including: 3-yr-aged Gouda, Dubliner Irish Cheddar
Brie and Devonshire with Crackers , Flatbreads, and Fruit Garnish

Butlered Hors d'Oeuvres
Filet Of Beef Crostini with Fennel, Reggiano and Reduced Balsamic
Crab Fritters with Banana Ketchup
Seared Tuna and Roasted Pineapple Lollipops Smoked Duck Butternut Squash and Dried Cranberry Purses
Poblano Corn and Scallion Quesadillas
Nama Shoyu Marinated Scallop on Asian Taster Spoon



   Stations Buffet
Grilling Station
Petit Filet with Chimichurri and Sauce Raifort for
Guests to Choose
Jamaiican Jerked Breast of Chicken
Swordfish Steaks with Fresh Lemon Accent
Purple Peruvian Smashed Potatoes
Puree of Sweet Potatoes

Taste of Tuscany
Antipasti to include Grilled Vegetables, Tuscan Beans, Prosciutti, Genoa,Fresh Mozzarella, Provolone and
Ripe Olives
Penne with Fresh Plum Tomato and Basil Sauce
Baby Greens with Poached Pears Carmelized
Cashews and Montrachet Cheese lightly tossed with Champagne Vinaigrette
Homemade Focaccia and Italian Breads

Traditional Raw Bar
Oysters, Clams, Alaskan King Crab Legs, Crab Claws,
Jumbo Shrimp with Cocktail Sauce

Dessert Station
Bananas Foster Station Flambe with
Client’s Wedding Cake